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Without handling it or using it is difficult for me to really get nitty gritty. But the profile so far looks really good. I thought for a second i might like a hair more curve near the tip but I take that back.

A lot honestly for me depends on length of the blade. Longer then a straighter/narrower profile because you are almost only using it for slicing. Shorter like my beloved 240 I like a little curve near the tip because I use it for butchery, slicing, and some other veg prep.

Without handling it or using it is difficult for me to really get nitty gritty. But the profile so far looks really good. I thought for a second i might like a hair more curve near the tip but I take that back.

A lot honestly for me depends on length of the blade. Longer then a straighter/narrower profile because you are almost only using it for slicing. Shorter like my beloved 240 I like a little curve near the tip because I use it for butchery, slicing, and some other veg prep.

I think the profile looks pretty good. I was not thinking the tip should be raised, but instead maybe waiting until a tad closer to the tip before increasing the swoop of the spine. But I'll bet it will be great as-is.

I know there were two schools of thought, one with more belly at the tip, and the other with more of your current design. If it is a longer blade, made for slicing sashimi, soft protiens, and those types of task a flatter profile would be more suited for a pulling slice action. For me, this is what I use a suji for.

If you are looking for a brisket slicer, more harty protiens, or stronger task with an initial push and then pull action, maybe something with more belly at the tip is in order. But for me, a gyuto serves that purpose more than a suji.

I think the profile looks pretty good. I was not thinking the tip should be raised, but instead maybe waiting until a tad closer to the tip before increasing the swoop of the spine. But I'll bet it will be great as-is.